Assistant Director/ Meal Service

Huntey's Clubhouse•Winn, MI

4d•Onsite

About The Position

The Assistant Director / Center Meal Service Coordinator plays a dual role in supporting both the operational leadership and nutritional program of Huntey’s Clubhouse. This position assists the Director in maintaining a high-quality, nurturing, and compliant early learning environment while ensuring that the center’s meal service aligns with the Child and Adult Care Food Program (CACFP) standards.

Requirements

Minimum of 2 years of experience in early childhood education or center management preferred.
Knowledge of CACFP guidelines and experience with food service in a childcare or school setting.
Strong leadership, communication, and organizational skills.
Ability to multitask and maintain a positive, team-oriented attitude.
Must meet state childcare licensing requirements and complete all required trainings.

Responsibilities

Assist the Director in managing day-to-day operations, including staff supervision, scheduling, and enrollment management.
Support compliance with state licensing, health, and safety regulations.
Participate in staff hiring, onboarding, and professional development.
Step into classroom roles as needed to ensure smooth daily operations and continuity of care.
Foster positive relationships with families, staff, and community partners.
Assist with conducting tours and family outreach to promote enrollment and community engagement.
Support teachers in curriculum planning, classroom organization, and behavior management strategies.
Promote the center’s mission, values, and developmentally appropriate practices through active participation in daily routines and center events.
Oversee all aspects of the center’s meal service program in compliance with CACFP guidelines.
Plan, prepare, and serve nutritious meals and snacks that meet state and federal nutrition standards.
Maintain accurate meal counts, menus, and documentation required for CACFP reporting.
Order and manage food and kitchen supplies efficiently, ensuring cost control and minimal waste.
Maintain a clean, organized, and safe kitchen and dining environment that adheres to health department standards.